During our Cunning Cuts cookery course you'll learn to love the best, underrated meat cuts and offal, with a day of hands-on slow cooking at the River Cottage Cookery School.
At River Cottage, nothing is wasted and everything is celebrated. In our one-day Cunning Cuts course, you’ll learn how to prepare and enjoy some of the least expensive, but most rewarding cuts of pork, beef and lamb. Our expert tuition in the art of cooking these lesser-used cuts of meat will send you home with some fabulous dishes up your sleeve.
The River Cottage chefs will teach you the art of making cheaper and more ordinary cuts into something sublime and special. You’ll also pick up key butchery skills, learn about offal and end the day by feasting on your homemade fare. Set amid the rural idyll of Park Farm, the course is the perfect way to embrace the River Cottage philosophy of cooking, and take some fine edible examples of it home with you too.
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill and transported to River Cottage HQ by tractor and trailer.
Make yourself at home
You will meet your hosts and start the day with tea, coffee and treats fresh from the kitchen.
Practical session one: Pigs head and trotters
You’ll begin with an introduction to the basic butchery and preparation of the head and trotters, before learning how to slowly cook them. One or both will be part of your of day feast later in the day.
Practical session two: Beef Shin/Ossobuco
Next you’ll learn how to make beautifully tender braised Ossobuco - beef shin “steaks” slowly braised to enrich their flavour.
Practical session three: Beef bones and broth
Have a go roasting a bone marrow and learn how to make a deliciously spicy beef broth from fresh beef bones. The broth will be served with seasonal veg for you to enjoy as a light lunch.
Practical session four: Breast of lamb
Next, you’ll learn how to turn braised lamb into crispy lamb fingers, pressing, breading and frying them to perfection!
Demo session and tasting
“Don’t knock until you’ve tried it” offal tasting session! Learn about the extra range of unusual tastes and textures offal offers and how to get the best from it.
Practical session five
Finally, you will finish off your trotters or pigs head and Ossobuco, one ready for your supper and one to take home.
After all your hard work cooking and preparing the food, it’s time for the feast! You will sit down to a two-course supper, including the dishes you have created, with plenty of local, seasonal accompaniments prepared by the River Cottage chefs.
There will be time to chat to your fellow scholars and the River Cottage team, before being whisked back up the hill by our tractor and trailer, with some of your finished cunning cuts to “take away” and enjoy at home.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
If you need local accommodation we have a full list available.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
- Sustainable Restaurant Association
- Food Reader Awards 2014
- The British Cookery School Awards 2014
- Visit Devon Tourism Awards 2015 Gold